150 g dried chestnuts
500 cl chicken stock
2 shallots
2 Reineta apples
50 g truffle
Bread, not fresh
Milk
Cream

Soak the chestnuts in water for 12 hours until soft. Sauté in butter and once golden add the chicken stock and allow to cook for 1 hour. Then mix with the blender and sift; simmer and add some cream, cook for 10 minutes and reserve.

For the apples

Thinly dice the apples, sauté in butter for 5 minutes.

For the crunchy loaf

Soften the bread in warm milk, drain and crush until soft. Spread the mixture in thin layers and allow to dry in the oven at 100ºC until crunchy.

Place the apple in a deep dish, top with the crunchy loaf and truffle shavings. Serve the soup aside.